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The Australian & New Zealand Grapegrower and Winemaker

The Australian & New Zealand Grapegrower & Winemaker

March 2018 »»» subscribe

In the March edition of Australian & New Zealand Grapegrower & Winemaker, we look ahead in the vineyard, by asking some of Australia's leading viticulturists about what works well for them when it comes to managing their post-harvest vines. They identify successful practices used in relation to irrigation, fungicide, nutrition and more.

Also, two prominent growers reveal how they've successfully made the switch to organic practices, and offer tips for those considering following their lead. We learn about the experiences of cool climate Riesling growers in Germany who are dealing with shifting and warmer seasonal temperatures.

In this issue, we also examine some important topics for winemakers : Paul Le Lacheur speaks to fellow wine producers to ask them about their innovative blending practices; for wineries wanting to escape soaring power costs, a number of alternative options are presented in our special energy feature.

We take a closer look at one success story: Yalumba's Angaston management team reveal how solar systems have improved their winery's operations. And there's more inside on industry concerns over the draft National Alcohol Strategy, post-Brexit trade mark rights for wine exporters; the latest gas management and membrane technology; and, the importance of constant wine brand evolution.

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Wine & Viticulture Journal

January/February 2018 »»» subscribe

The November-December issue of the Wine & Viticulture Journal focusses on fermentation. Our new regular writer Erika Szymanski kicks things off with a look at the interaction of commercial yeast strains with their indigenous counterparts. Thanks to a variety of new techniques, how commercial yeasts interact with their native equivalents is now easier to assess, which is particularly useful given the growing number of wineries choosing spontaneous ferments.

New technology features again in the following article by a team of researchers from the Australian Wine Research Institute and Lallemand Australia who have demonstrated the potential of a tool to rapidly assess the viability and vitality of yeast cultures during fermentations. Although more research into the tool is required, it offers to give winemakers a more accurate picture of the health of their ferments, which means fermentation practices can be managed more effectively.

Our third and final fermentation article sees Spanish researchers report on their study into the influence of a sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae during the first fermentation on the foaming properties of sparkling wines. With the foam of a sparkling wine a key indicator of quality, improving foam is an ongoing quest for many of the winemakers who make bubbles, and the co-inoculation of these yeasts has shown it might have what it takes.

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AB Mauri



WID 2017